Quinoa: Chemistry and Technology provides an overview of the
chemistry, processing, and technology of quinoa grain and its
components, covering the development of quinoa grain in different parts
of the world for food production, including its structure, molecular and
chemical composition, milling properties, processing characteristics,
and food products. Increasing demand for plant-based, gluten-free foods
that are nutritious, healthy, sustainable, and affordable has caused
quinoa cultivation to expand to over 70 countries due to its attractive
nutritional and food security properties. This practical resource is
designed to support the development of quinoa in different sectors, such
as the food industry.